This recipe is kinda like a vegetarian carbonara. It involves a roux sauce which can be quite tricky so I have included lots of detail to make sure you can get it right. The key is to mix well ad add the milk slowly. There are quite a few ingredients but many of them you will probably have already or will be able to use again. You could add bacon or ham if you wanted to.
Serves 1
Ingredients:
4 large spring onions
3 large button mushrooms, or 4 smaller ones (can be bought loose at Tesco for pennies)
A handful of grated cheddar cheese
2 heaped teaspoons of plain flour
2 heaped teaspoons of butter
150 mil of milk
Pasta for 1 (I use twirls and I measure a portion by pouring it into a bowl. If it looked like a really small portion dry it will make a good size meal when cooked).
Equipment:
2 smallish pans
Colander
Vegetable knife
Spatula
Measuring jug
Chopping board
1) 3/4 fill the smaller pan with water and add salt. Put on a medium heat.
2) Trim the stalks of the mushrooms, slice and chop the slices in half. Chop the spring onions in half lengthways, then chop into 2 cm chunks.
3) Heat oil in the other pan on a medium heat. Add the veg. Fry until mushrooms are soft and light brown. This should take about 10 to 15 minutes. During this time the pasta water will come to the boil. Add pasta, bring back to the boil and turn down to simmer. Set a timer according to the packet instructions. Usually for about 12 minutes.
4) Add the butter and allow it to melt. Add the flour and mix like crazy so there are no lumps.
5) Add a little of the milk and stir some more. Keep adding the milk a little at a time.
6) Turn down the heat and allow to cook for a few minutes, stirring all the time. When it has thickened noticeably, add the cheese and keep stirring.
7) When the pasta is done, drain and pour in the bowl or on the plate. Add the sauce.
Enjoy! And I want to see your versions in the comments!
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